Best Creamy Zucchini Spinach Soup Healthy Recipes

Creamy Zucchini Soup image

Provided by Nagi

Time 30m

Number Of Ingredients 10

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

Steps:

Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
Cook for 15 - 20 minutes or until zucchini is very soft.
Use a stick blender to whizz until smooth. (Note 1 for blender)
Stir through cream and milk. Add salt and pepper to taste.
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

Nutrition Facts : ServingSize 512 g, Calories 215 kcal

CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!) image

Provided by Susan Din

Time 40m

Number Of Ingredients 10

1 Tbsp olive oil
1 large clove garlic
1 large leek-sliced in half lengthwise, then sliced across the grain thinly. rinse very well to remove sand/grit.
2 medium zucchini chopped =4 cups
1 tsp salt
1/2 tsp black pepper
2 c chicken broth(or vegetable broth)
1 1/2 Tbsp fresh basil
2-3 c fresh baby spinach chopped
1-2 c (optional) cooked cubed chicken - rotissere or other

Steps:

1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!